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Monday, January 27, 2014

Flavorful Vegetable Broth inspired by Ottolenghi

Sometimes you read a recipe and it sounds like Shakespeare: you know it has to be good. This happened to me when I read Ottolenghi’s recipe for a vegetable broth as a base for Thai soups or a Vietamese pho. It has all types of ingredients and in the original UK version it also includes dried plumes. I think they are essential for this flavorful broth. Enjoy!

Flavorful vegetable broth (for 4 people);2 medium onions, peeled and cut into large pieces3 medium carrots, peeled and cut into large pieces6 sticks celery, roughly chopped3 garlic cloves, peeled2 inch ginger, peeled and roughly choppedVegetable oil2 lemongrass stalks, very roughly chopped8 prunes1 red chili, roughly chopped2 star anise2 tbsp soy sauce
In a large pan, char the onion, carrot, celery, garlic and ginger in a tiny amount of oil. Cook for five minutes, or until the edges begin to colour. Add 2 quarts of water, the lemongrass, prunes, chillies, star anise, soy, lime leaves and coriander root. Cook on a low simmer for at least 45 minutes, to infuse. Strain the stock, and discard vegetable. Fill in a container and chill. For a Thai soup (1 serving)2 enoki mushrooms5 shitake mushroomhandful rice noodles1/4 red bell pepper, cut in thin stripesa few edamameToasted sesame oil, to finish
Bring 2-3 laddles of the stock to a low simmer. Add the enoki and sbitake mushrooms and the rice noodles and cook for 3 minute. Add the remaining ingredients apart from the sesame oil, and heat through for a minute. Taste, adjust the seasoning as needed, and ladle into warm bowls. Finish with sesame oil, not more than a few drops in each bowl, and coriander leaves.